Toni’s summer minestrone soup
This is a basil flavoured cold minestrone for the long hot summer days we get in the UK of our dreams. The best way to make the soup is in the morning so it has a chance to cool down before its eaten. You should not be tempted to put it into the fridge as this will distort its delicate flavour.
For 4 people you will need:
- ◆ 1 pint (550ml) of left- over minestrone (see Recipes)
- ◆ 1 pint (550ml) water
- ◆ 100g (3 1/2 oz) raw Italian Arborio rice
- ◆ Freshly ground pepper 10 twists of the grinder
- ◆ 50g (2oz) of freshly grated parmesan
- ◆ A hand full of fresh basil leaves ripped to bits
How to make:
Bring the soup and water to a boil Add the rice, stir with a wooden spoon.
add pepper cover the pot and let it simmer for 10 to 12 minutes.
Make sure you keep stirring it, or the rice will stick.
After 12 minuets test the rice it will still be firm but don’t worry it will soften as the soup cools. Give the soup another 3 minuets then turn it off and let
it cool.
After 30 minuets add the cheese and basil, mix well, when it is completely cool it is ready to enjoy, ladle the soup into 4 soup plates, check the seasoning and serve.
(Toni’s minestrone soup)
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NEWS
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